1/4 C vegetable oil
1/2 C sugar
1/3 C brown sugar
2 T flax seed mixed with 6 T warm water. (let sit to gel)
1 1/2 t. baking powder
1/4 t. baking soda
3/4 t. ground nutmeg
1 t. cinnamon
3/4 t. salt
1 t. vanilla
2 2/3 C Gluten free all purpose flour
1 1/2 t. xanthan gum
1 C. coconut milk (or other dairy free milk)
Glaze
3 T Parkay Squeeze melted
1 C. powdered sugar
3/4 t. vanilla
2 T. hot water
Preheat oven to 425 degrees. Prepare muffin pan as desired, with paper liners or cooking spray.
In a large bowl mix parkay squeeze, oil, and sugars until smooth. Add flax gel. Next add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Stir well until combined. Mix flour alternately with milk into the muffin mixture. Stir until well combined. Spoon batter into muffin cups. Bake until muffin tops are pale golden and a toothpick inserted comes out clean...15-20 minutes. You may cool muffins before glazing. When muffins are cool enough to handle hold them upside down and swirl glaze on tops. Put into container or on a plate right side up.
* Instead of glaze you could tip muffin top into melted parkay sqeeze and then roll in a cinnamon and sugar mixture.
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